Oil sample   Frying time (h) Parameters for different rheological models
Newtonian Model Bingham model
η Viscosity r τ0B ηB r
Sunflower oil 0 97.73 0.995 8.691 67.12 0.984
4 103.44 0.993 10.932 74.76 0.967
8 109.12 0.997 13.357 85.24 0.961
12 117.89 0.997 17.333 94.11 0.987
16 128.73 0.999 20.098 103.65 0.989
Cottonseed oil 0 107.03 0.994 11.422 89.59 0.991
4 113.09 0.996 13.621 98.17 0.986
8 119.79 0.998 16.079 109.33 0.974
12 131.05 0.999 19.868 123.26 0.981
16 142.70 0.993 24.396 136.70 0.990
Palm olein 0 121.37 0.999 13.141 104.83 0.978
4 128.96 0.995 15.038 112.59 0.961
8 139.07 0.992 18.513 125.71 0.973
12 149.93 0.994 20.208 137.42 0.968
16 166.74 0.997 26.884 148.49 0.974
Table 2: Flow parameters of different oils during frying using the Newtonian model and Bingham model.